Mathematical Modeling of Thin-Layer Drying Kinetics of Tomato Peels: Influence of Drying Temperature on the Energy Requirements and Extracts Quality

Tomato drying implies high energy consumption due to the high moisture content, and limiting drying temperatures is necessary to avoid carotenoid degradation. To explain the mechanism of moisture transport through the material and to scale up the drying process, drying experiments are needed and supported by mathematical modeling. For the Rila tomato peel drying process, ten thin-layer mathematical models were formulated based on experimental data for six temperatures (50-75 degrees C) and validated by statistical analysis. Considering the slab geometry of the peels sample and Fick's second law of diffusion model, the calculated effective moisture diffusivity coefficient values D-eff varied between 1.01 x 10(-9)-1.53 x 10(-9) m(2)/s with R-2 higher than 0.9432. From the semi-theoretical models, Two-term presents the best prediction of moisture ratio with the highest R-2 and lowest chi(2) and RMSE values. Using the experimental data on extract quality (carotenoid content), two degradation models were formulated. Increasing the drying temperature from 50 degrees C to 110 degrees C, a degradation of 94% for lycopene and 83% for beta-carotene were predicted. From the energy analysis, a specific energy consumption of 56.60 +/- 0.51 kWh is necessary for hot-air drying of 1 kg of Rila tomato peel at 50 degrees C to avoid carotenoid degradation.